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Easy Vegetarian or Meat Lasagne

For the meat/ veggie sauce:

1 onion, diced
2 flakes of garlic, minced
Around 250 - 300g Yves vegetarian ground round, quorn mince, or ground (minced) beef
1 red pepper, diced
About 8 - 10 mushrooms, cleaned and sliced
1 tin of diced tomatoes (roughly 400g)
500 ml tomato passata (or tomato pasta sauce)
3 - 4 tbsp tomato paste
2 tsp dried basil (or 2 tbsp finely chopped fresh basil)
2 tsp dried oregano (or 2 tbsp fresh chopped)
1 tsp garlic powder (optional)
3 tbsp Worcester sauce
100ml red wine (optional)
Around 1 tbsp olive oil
Salt and pepper to taste

You may need: 2 tsp cornflour, mixed in with a little water.

For the lasagne:

Depending on the size of your baking pan, 8 - 10 lasagne sheets, trimmed (cooked acording to package directions, if needed)

300g mozarella cheese, sliced
500g ricotta or cottage cheese, beaten to a creamy consistency
Handful chopped fresh chives (optional)
About 250g grated parmesan cheese


Heat the olive oil in a pan, and brown the onion, garlic and veggie or meat mince for roughly 5 - 6 minutes (or until the meat is cooked) . Add the mushrooms and red pepper and fry for around 3 minutes more.

Add the red wine (if using), Worcester sauce, all the tomato bits and bobs, the basil, oregano and garlic powder (if using). Stir together well, and season with the salt and pepper to your taste. Simmer for roughly 30 minutes. Taste and adjust the seasoning.

If the sauce is too watery, add the cornflour mixture and stir until the sauce thickens.

Preheat the oven to 175 C (350 F).

Assemble the lasagne. First, layer the tomato/ meat/ veggie sauce in a deep baking dish. Top with a layer of pasta. Then gently layer the creamy ricotta on top of it. Sprinkle over a handful of snipped chives. Then put half the sliced mozarella cheese. Sauce, pasta, ricotta, chives, mozarella again. Repeat the layers until everything is used up. For the final two layers, use the pasta sheets, then the tomato sauce. Sprinkle over the parmesan cheese.

Bake in the oven for roughly 30 - 40 minutes, until the pasta is cooked, and you can just see the sauce bubbling.

Take out from the oven, and let the lasagne rest for about 30 minutes. This will help firm up the layers, so when you cut into it you get nice neat layers.

Serve with a salad, veggies and bread. Goes very well with a lovely red wine :-)

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise